I sautéed all the chopped vegetables (not just the onion and garlic) before adding the other ingredients to set the soup to simmer. And I discovered after chopping everything that I had forgotten to get the crushed tomatoes, so I used an equal amount of pasta sauce instead. I'm sure it gave the whole thing even more flavor, so I just might keep it for the future.
Pasta Fagioli
A variation on this recipe from Gina's Skinny Recipes
1 tablespoon olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15-ounce can cannellini beans
1 16-ounce jar pasta sauce
1 large bay leaf
1 tablespoon basil
1 tablespoon parsley
1 teaspoon oregano
2 (14 ounces each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water, divided
Salt and pepper to taste
1 1/2 cups (6 ounces) dry Ditalini pasta or other small pasta
Grated Parmigiano or Romano (optional)
In a deep pot, sauté onion, garlic, celery, and carrots in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan, then add the pasta sauce, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes, stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese.
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